Pepperoni Rolls

Photo by Stephanie Knewasser

From the kitchen of Steve Barkwell Sr.

Frozen bread dough (package of 5)

Sliced pepperoni

Crisco

Cut the dough roll in half.

Cut each half in quarters (8 in all).

Roll each piece into a triangle.

Place 4 3″ slices of pepperoni (8-10 thin precut slices) onto dough. Roll.

Using a paper towel, coat each pepperoni roll with Crisco.

Grease cookie sheet with Crisco.

Place rolls on greased sheets.

Let rise until doubled.

Bake @ 375, 20 min or until golden.

NOTES:

Carl brings these every year for our Gouin fishing trip.